Raspberry Chicken

Directions

1. 1
   In a large, heavy bottomed frying pan, melt the butter over medium heat.
2. 2
   Add chicken breasts.
3. 3
   Cook, uncovered, for 5 minutes on each side.
4. 4
   Add the shallots.
5. 5
   Turn heat down and cook for an additional 10 minutes.
6. 6
   Transfer chicken to a platter.
7. 7
   Pour raspberry vinegar and jam into the frying pan; bring to a boil. Boil for 2 minutes.
8. 8
   Turn heat down; stir in the tomato paste, tomatoes and chicken broth.
9. 9
   Simmer until sauce thickens slightly. Spoon in 2 tablespoons butter.
10. 10
    Return chicken to sauce on low; cook for 10 minutes.
11. 11
    Serve with fresh raspberries and chopped chives, sprinkled on top.
12. 12
    Serves 6.